Loaded Deli Sandwich Board (Printable)

A vibrant deli meat and cheese board featuring fresh vegetables, spreads, and breads for easy serving.

# What You'll Need:

→ Breads

01 - 6 ciabatta rolls, halved
02 - 6 whole grain sandwich rolls, halved
03 - 12 slices sourdough bread

→ Deli Meats

04 - 5 oz smoked turkey breast, sliced
05 - 5 oz honey ham, sliced
06 - 5 oz roast beef, sliced
07 - 3.5 oz salami, sliced

→ Cheeses

08 - 6 slices Swiss cheese
09 - 6 slices cheddar cheese
10 - 6 slices provolone cheese

→ Fresh Vegetables

11 - 2 large tomatoes, sliced
12 - 1 cucumber, thinly sliced
13 - 1 red onion, thinly sliced
14 - 1 head romaine lettuce, leaves separated
15 - 1 cup baby spinach
16 - 1 avocado, sliced
17 - 1 jar (7 oz) dill pickle slices

→ Spreads and Condiments

18 - 1/2 cup mayonnaise
19 - 1/2 cup Dijon mustard
20 - 1/2 cup hummus
21 - 1/4 cup pesto
22 - 1/4 cup honey mustard

→ Extras

23 - 1/2 cup sliced black olives
24 - 1/4 cup banana pepper rings
25 - 1/4 cup sun-dried tomatoes in oil, drained

# How-To Steps:

01 - Arrange all breads in organized sections across a large serving board or platter.
02 - Neatly arrange deli meats and cheeses in separate sections alongside the breads for easy identification and selection.
03 - Organize vegetables, pickles, and extras in small bowls or directly on the board for convenient access.
04 - Spoon spreads and condiments into small serving bowls with knives or spoons for easy spreading.
05 - Invite guests to build their own sandwiches by layering bread with their preferred meats, cheeses, vegetables, and condiments.
06 - Serve immediately, or cover and refrigerate components until ready to transport and assemble at your destination.

# Expert Advice:

01 -
  • Zero cooking means you stay cool and out of the kitchen while everyone else is having fun.
  • The customization angle solves that eternal problem of never knowing what everyone actually wants to eat.
  • It looks abundantly generous on a board without requiring any fancy plating skills.
02 -
  • Slice tomatoes, avocado, and cucumbers as late as possible—they start releasing moisture the moment the knife touches them, and soggy bread ruins everything.
  • Keep your spreads at cool room temperature so they're spreadable but haven't separated; warm mayo gets grainy and pesto becomes bitter.
03 -
  • Chill your serving board in the freezer for 15 minutes before assembly—cold surfaces keep meats and cheeses from sweating and sliding around.
  • Buy pre-sliced deli meats and cheeses from the counter instead of packages; they taste better, look fresher, and you can get exactly the amount you need without waste.
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